Little Johnnies

Makes: 40-60 servings
Prep Time: 60-120 min.
Cook Time: 10-15 min.
Difficulty: Moderate

Recipe By: Chef Pattie M. of Avon, IN

My favorite part about this recipe is the way my family appreciates the wonderful smell while I am cooking the filling and then how much they enjoy the completed snack. This can be served as a snack or a light meal, with baked beans, potato salad, soup, etc.


  • 1 pkg. Johnsonville Mild Italian Sausage Links
  • 1 large onion; diced
  • 1 pkg. yeast granules
  • 3 + 1/2 cups plain flour
  • 3/4 cup milk
  • 1/4 cup warm water
  • 2 sticks butter (one cup)
  • 2 eggs


  • Cut Johnsonville Mild Italian Sausage Links into approximately 1/2 in. slices, then dice.
  • Dice large onion.
  • Sauté Johnsonville Mild Italian Sausage Links and onions in non-stick skillet, drain and set aside. This step may be done the day of preparation or prepared earlier and frozen.
  • Measure plain flour and set aside in bowl.
  • Mix yeast granules in warm water, per yeast pkg. instructions.
  • Scald the milk and butter mixture.
  • Let milk and butter mixture cool for 5 min., then add 1 egg, the flour and the yeast in warm water, making a smooth dough.
  • Let dough rise in a warm place covered with a dish towel for 60 min., or until double in bulk.
  • Preheat oven to 425° F.
  • Flatten dough out with hands on clean, floured surface.
  • Place approximately 1 tsp. of the filling mixture on edge of dough, pulling the edge of the dough over the filling. Cut out with edge of glass, dipped in flour, and pinch seam together sealing the filling inside. Place on a baking sheet lined with parchment paper.
  • Beat second egg in a separate bowl and brush top of rolls with pastry brush.
  • Bake in 425° F oven for approximately 10-15 min. or until golden brown. May be served hot or cold; also may be frozen and reheated in microwave oven.